Natural beef middles, 55-60mm dia, 20 yards

Packed in salt. Perfect for larger diameter sausages such as bologna, salami, pepperoni, blood sausage and sopressata

Good for ±60 lbs (27 Kg) of meat.

>Preparation:

Soak in warm water for at least 2 hours. Change water regularly to remove all salt.

>Cooking Methods:

They can be broiled, grilled or fried.

>Storage Method:

Natural casings will stay fresh in the refrigerator for at least 1 year or longer, as long as they are kept in brine in an airtight bag or container. If casings have soaked and cleaned, simply pour salt over them and seal them in an airtight bag or container. They can also kept in the freezer.